Evaluation of antibacterial and antifungal properties of selected mouthwashes: in vitro studies

Abstract

Abstract Introduction. Mouthwashes should include antimicrobial compounds to inhibit microorganism multiplication, thus the formation and development of dental plaque. Aim. The aim of the study was to evaluate the antibacterial and antifungal effectiveness of mouthwashes depending on their active ingredients. Material and methods. In the study, the effect of antibacterial and antifungal properties of mouthwashes on reference bacterial and yeast-like fungi strains was examined. The first type of the assessed mouthwashes contained only sodium fluoride or sodium fluoride and amine fluoride as active ingredients, while the second type contained sodium fluoride and cetylpyridinium chloride. In the study, a well diffusion method was used to test microorganisms constituting natural or pathogenic microflora of oral mucosa. The used reference microorganisms came from the ATCC: L. acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 53103, S. mutans ATCC 25175, and Candida yeasts: C. albicans ATCC 2091, C. albicans ATCC 10231, Candida parapsilosis ATCC 22019, Candida glabrata ATCC 90030, Candida krusei ATCC 14243. Results. The mouthwashes containing sodium fluoride and cetylpyridinium chloride showed an inhibitory effect against a greater number of reference strains used in the study than did mouthwashes that contained only sodium fluoride (or sodium fluoride and amine fluoride) as active ingredients. Against the four reference strains of Candida genus, the mouthwashes with an inorganic and organic fluoride compound showed no or minimum inhibitory effect or were much less effective than the mouthwashes that also contained cetylpyridinium chloride. Conclusion. Mouthwashes containing multiple ingredients with different antimicrobial mechanisms show synergistic action against the bacterial and fungal microflora responsible for the accumulation of dental plague.